Happy to give you the recipe. Take it with a grain of salt, though... I wanted a more malty/sweet IPA and blew my efficiencies out of the water. And I haven't tasted it yet, so it could be terrible. It could also be AMAZING.

I also suggest just using a 60 minute addition and the rest at 20 min or under. Between the simple grain bill and plenty of aroma/flavor and dryhop additions you should really be able to see what these are like. If you aren't drying them first, you'll need to use 3x as much "wet" hops by weight as dry.

I just harvested a bunch of hops from my property. I suspect they were planted by a guy who lived near there about 100 years ago. I don't know the variety, I've never met the guy who lived there and I suspect he may have died before I was born over 60 year ago so finding out the variety is near impossible but I'm betting on Saaz or Halertau. I'll give them a try when I brew my next batch. I only picked about half of them because they had climbed trees and half were too high to reach. If they turn out good I may try to train the bines to follow low branches instead of climbing the trunks.

I found some wild hops growing locally last year. After some surfing I decided they were probably cluster but had no way of knowing for sure. I picked what I could, brought it home and dried it. My final dry weight was about 5oz.

The recommendations I found for wild hops was to use them for flavour/aroma additions since there was no way to determine AA%. Instead (being contrary) I made up a version of BierMuncher's Centennial Blonde replacing all the cascade and centennial hops with my mystery hop. Assuming the hop was cluster I adjusted the bittering addition for an AA% that was in the middle of cluster's range (6% IIRC) but used the same weights listed in the recipe for the flavour and aroma additions.

The result was a good beer that was decently similar to the original (I named it Wild Cluster Blonde). I then turned around and used in in a stout that only had a single bittering addition again adjusting for an AA% of 6 (I think). The bitterness of the stout was about right.

These two experiments renforced my belief (though I may be wrong) that hop X was actually cluster since cluster is supposed to be an decent all purpose hop. I will continue to use it under this assumption.

Continue to use it?

I checked this past weekend and the bines appear to be doing even better than last year. The cones are now fully formed and starting to show yellow in the center. I'm looking forward to a good harvest.

These are growing on the side of the road by a community walking trail. There are a bunch of damson trees growing in the area so I'm sure it used to be private property at one point. Damson trees used to be really popular in Newfoundland and you still find them everywhere eventhough not many people plant or maintain them anymore.